Dipping Fruits and Nuts
- 500 grams (17 ounces) semisweet chocolate
- Glace apricots
- Glace orange peel
To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
Dip the fruit and cashews half way in the melted chocolate, shake off any excess and set on a sheet pan covered with parchment paper. Refrigerate for 3 minutes to set.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
2010, Brigitte Browney, All Rights Reserved